It’s Monday night. And time for another $5 Dinner Challenge! This week’s slow cooker meal comes from Jennifer.
Jennifer is wife to Jason and mom to five-year-old Emma. She blogs at Saving and Giving  where she encourages people to save money and be generous.
Slow Cooker Black Bean Soup
Yield – 4 servings
Preparation Time – 5 minutes (+ overnight for soaking black beans)
Cooking Time – 4 hours on high in slow cooker
- 1 pound dry black beans
- 1/2 pound diced ham
- 5 cups of water*
- 5 tsp. chicken bouillon*
- 1/2 tsp. garlic powder
- 1/2 Tbs. chili powder
- 1 tsp. ground cumin
- 3/4 tsp. black pepper
- 1 tsp. cornstarch
*You can substitute 5 c. of chicken broth for the water and bouillon.
- Soak black beans overnight. Drain and rinse beans. Place in a pan, cover with water, and simmer on low for an hour.
- Drain beans again.
- Place all ingredients except cornstarch in the slow cooker.
- Cook on high for 4 hours. (Erin’s note here: From what I know about slow cooking beans, it won’t hurt to cook them longer…say if you’ll be at work all day. Cook them longer, then proceed with directions below.)
- After 4 hours, use a slotted spoon to remove 1 cup of cooked beans and ham. Place them in a blender or food processor with a little bit of the broth. Puree, and return to the pot. Whisk pureed bean mixture into the broth.
- Combine cornstarch with cold water in a small bowl. Mix. Add to the slow cooker. Mix with a whisk.
- Let cook for an additional 30 minutes or until broth thickens a bit.